Method

Step 1

Preheat oven to 160°C. Heat the oil in a large flame-proof casserole dish over high heat. Add half the lamb and cook, turning, for 5 minutes or until brown all over.

Step 2

Transfer to a plate. Repeat with remaining lamb. Add the onion and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Return the lamb and pour over the red wine. Bring to the boil.

Step 3

Cook for 2-3 minutes, or until wine reduces by half. Remove from heat. Add the tomato and rosemary. Bake, covered, for 1 1/2 hours or until lamb is almost falling off the bone.

Step 4

To make the polenta, heat the stock in a large saucepan over high heat.

Step 5

Bring to a simmer. While stirring with a balloon whisk, add the cornmeal in a thin, steady stream.

Step 6

Cook, stirring with a wooden spoon, for 5 minutes or until polenta boils and thickens. Remove from heat. Add the parmesan and mascarpone and stir to combine.

Step 7

Spoon the polenta into bowls, top with lamb and serve.

Low carb

Low sugar

Nutrition

2520 kj

Energy

32g

Fat Total

16g

Saturated Fat

39g

Protein

1297.59mg

Sodium

8g

Carbs (sugar)

31g

Carbs (total)

All nutrition values are per serve

Author: Sarah Hobbs, Food editor - Notebook:

Image credit: (N/A)

Publication: Taste.com.au

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